Caprese Stuffed Avocados
Serves 4
Ingredients
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- 2 large avocados from Mexico, peeled, halved, and pitted
- ½ cup (125 ml) mini bocconcini
- ½ cup (125 ml) cherry tomatoes, halved
- 2 tablespoons (30 ml) extra virgin olive oil
- 2 tablespoons (30 ml) basil pesto (homemade or store-bought)
- 2 tablespoons (30 ml) freshly chopped basil, reserving some extra for garnish
- Pepper and sea salt flakes, to taste
- Balsamic vinegar glaze (homemade or store-bought)
Preparation
- Peel, halve, and pit the avocados, being careful to preserve the flesh.
- In a small bowl, gently mix together the bocconcini, tomatoes, olive oil, pesto, basil, salt, and pepper.
- Arrange the avocados on a plate and generously fill them with the caprese mixture.
- Drizzle with balsamic vinegar glaze and garnish with additional basil.
